Food Faith Fitness · by Taylor Kiser★ 5.0 (1)
Three-Bean Mexican Corn Black Bean Salad
NUTRITION · PER SERVING155M COOK
CAL 12%·PRO 25%
CARBS 37G61% OF CAL
12G FIBER22G OTHER4G TOTAL SUGAR
FAT 6G24% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant three-bean and corn salad tossed with avocado-salsa dressing and fresh cilantro. Charred corn adds depth to this hearty, colorful vegan dish.
sidemexicansaladbeans⚙️ food processor🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large ears of corn (shucked)
- 1 teaspoon olive oil
- ¾ teaspoon ground cumin
- Salt and pepper
- 1 can dark-red kidney beans (14 ounces) (drained and rinsed)
- 1 can cannellini beans (14 ounces) (drained and rinsed)
- 1 can black beans (14 ounces) (drained and rinsed)
- ½ cup green onions (sliced)
- ½ jalapeño (sliced, for garnish)
- 1 small avocado (mashed)
- 2 tablespoons fresh lime juice (plus more, for garnish)
- ¼ cup salsa (of choice)
- ½ cup cilantro (very tightly packed)
- ¼ teaspoon sea salt
At a glance
PER SERVING · TIME 155M
CAL 12%·PRO 25%
CARBS 37G61% OF CAL
12G FIBER22G OTHER4G TOTAL SUGAR
FAT 6G24% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 476mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.